The Vecchio

Black pepper, garlic, white wine salami.

The Vecchio can add a layer of flavor to any sandwich, can be sliced onto a pizza, or can be diced and tossed into a salad.

• Format: Saucisson Sec style salami• Casing/Seasoning: In beef middle casing, with black pepper, garlic, and white wine• Aged: about 4 weeks• Size: about 7.5 oz• Tasting notes: With very little to distract from the meat, the spices and salt play a supporting role for this classic salami.

Chuck Fred

Smoky, spiced salami.

…Much like the man himself, it’s namesake, Chuck Fred. The Chuck Fred is great on its own or as a topping on a fresh pasta with greens.

Salbando

Hot salami!

Salbando is nice on a sandwich with some giardiniera, or try it in scrambled eggs!

• Format: Soppressata style salami• Casing/Seasoning: In beef middle casing, with black pepper, red pepper, garlic and white wine• Aged: about 4 weeks• Size: about 7.5 oz• Tasting notes: Our take on a spicy salami, Salbando is still subtle, but the spice blossoms as you eat more and more...and more.

Salami François

White wine, white pepper, and garlic salami.

Salami François sliced on a baguette with butter is the best!

• Format: Genoa style salami• Casing/Seasoning: In beef bung casing, with white pepper, garlic, and white wine• Aged: about 3 months• Size: about 4 lbs• Tasting notes: Salami François is subtly perfumed and has a finer ground than most others. The seasonings help to celebrate the meat itself.

Salbando Grande

Big, hot salami!

Salbando Grande tastes great on a sandwich with some aioli and a mild cheese.

• Format: Soppressata style salami• Casing/Seasoning: In beef bung casing, with black pepper, red pepper, garlic and white wine• Aged: about 3 months• Size: about 4 lbs• Tasting notes: A larger version of our take on a spicy salami, Salbando Grande is still subtle, but the spice blossoms as you eat more and more...and more.